Time 5m Yield 6 cups, 24 serving(s) Number Of Ingredients 5 Steps:
TO START: Combine all ingredients in a clean, large glass jar. Stir gently with wooden spoon. Cover and let stand at room temperature for three weeks, stirring at least twice a week. Fruit is fermented when it is translucent. CARE AND FEEDING: Stir mixture daily. Every two weeks add one cup sugar and one cup of fruit and stir gently. Alternate fruits each time. Cover and let stand at room temperature at least three days before using. Do not add fruit more often than once every two weeks. Do not delay adding fruit for more than one or two days past schedule. IMPORTANT: To keep the starter going, retain at least three cups at all times. SHARING: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion. Do this just before you would do a normal feeding. Feed each portion. Give one portion to a friend (with Care and Feeding directions) and keep one for yourself. Search on “friendship fruit” to find recipes that use this. There is also a Friendship Sourdough Starter (Recipe #647936) - yum!
Time P21D Yield 24 Number Of Ingredients 6 Steps:
In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid - This liquid is your starter for the Thirty Day Friendship Cake.
Number Of Ingredients 17 Steps:
Brandied Fruit Starter should last indefinitely if handled properly. Use clean equipment and keep it covered. Combine all ingredients in a clean, nonmetal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake when desired, reserving at least 1 cup starter at all times. To replenish starter: Add 1 cup sugar and one of the fruits (pineapple chunks, peaches, apricot halves or maraschino cherries) every 1 to 3 weeks, alternating fruits each time; stir gently. Cover and let stand at room temperature 3 days before using again. When you have 6 cups you can divide the fruit and start a second glass container or give 3 cups away or make the Friendship Cake. *Apricot or peach brandy may be substituted, if desired. FRIENDSHIP CAKE MIX: Combine in a gallon glass jar 2 1/2 cups sugar, 1 1/2 cups brandied fruit Starter and 1 (32-ounce) can sliced peaches with juice; stir all together; stir several times the first day and thereafter, stir once each day. Keep covered and at room temperature. On Tenth Day add: 1 (32-ounce) can chunk pineapple with juice 2 1/2 cups granulated sugar Stir once a day for 10 days. On Twentieth Day add: 1 (32-ounce) can fruit cocktail with juice 2 1/2 cups granulated sugar 1 (10-ounce) jar maraschino cherries with juice, diced Stir once a day for 10 days. On Thirtieth day: Drain liquid from fruit. Divide the juice into 1 1/2 cups each. Place in jars with tight lids and give to a friend with a copy of recipe as soon as possible. Divide fruit into thirds. Makes 3 cakes. Cakes can be frozen after they are baked. Juice or fruit cannot be frozen. Friendship Cake Mix Recipe: Combine all ingredients together, mixing well. Bake in greased and floured Bundt pan at 350°F (175°C) for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan on rack for 15 minutes before removing. Cool completely on wire rack.
Time P21D Yield 2 cups starter and 6 c. brandied fruit Number Of Ingredients 6 Steps:
In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. Stir gently with a wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid. This liquid is your starter for the “Thirty Day Friendship Cake”.
Time P15DT1h Yield 4 starters Number Of Ingredients 9 Steps:
Day 1: in a large bowl, combine brandy (or starter from a friend), 2 cups sugar and peaches; cover; store at room temperature. Stir daily. Day 5: Add 2 cups sugar and pineapple. Stir daily. Day 10: Add 2 cups sugar and cherries. Stir daily. Day 15: Drain fruit mixture; divide fruit in half. Reserve half for later use. Divide juice to make 3 or 4"starters" (at least 1-1/2 cups juice for each). Give juice"starter" to friends for use within 1 to 2 days. TO MAKE CAKE: Heat oven to 350 F degrees. Grease three 9 x 5 x 3 inch loaf pans. Combine half the fruit and nuts in a large bowl; flour with 1/2 pkg (about 2 cups) cake mix; set aside. Blend 1-1/2 packages cake mix, eggs and oil in another large bowl on low speed of mixer till moistened; beat 2 minutes at medium speed. Pour batter over fruit-nut mixture; mix thoroughly. Pour into pans and bake 60 minutes. Do not open door or prick or pat to test for doneness. Cool 10 minutes; remove from pans.
Time 10m Yield 6 cups, 12 serving(s) Number Of Ingredients 6 Steps:
Combine all ingredients in a clean, nonmetal bowl. Stir gently. Cover mixture and let it stand at room temperature for 3 weeks. Stir mixture two times per week. Serve fruit over ice cream or pound cake. Reserve at least 1 cup of starter mixture at all times. To replenish starter, add 1 cup sugar and one of the first 4 ingredients every 1-3 weeks, alternating fruit each time. Stir gently after adding fruit and sugar. Cover and let mixture stand at room temperature 3 days before using.
